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Pissaladiere

Photo: Pissaladiere

TOTAL TIME: 2 hr 40 min
Prep: 20 min
Inactive Prep: 1 hr 20 min
Cook: 1 hr
 
YIELD: 8 first-course servings
LEVEL: Easy

ingredients

  • Dough
  • 1 1/3 cups/185 g flour, plus more if needed
  • 1 1/2 teaspoons dry yeast
  • 1/3 cup/75 ml warm water
  • 1 egg
  • 3/4 teaspoon salt
  • A grinding of pepper
    • Salt and freshly ground black pepper
    • 3 ounces/90 g anchovy fillets, rinsed and drained, then halved lengthwise
    • 1 medium tomato, thinly sliced (optional)
    • About 1/4 cup/25 g nicois olives, pitted
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    • Print Recipe

    Directions

    To make the dough: Make a well in the flour. Sprinkle the yeast over the warm water and set aside until dissolved and slightly foamy, about 5 minutes. Beat the egg and salt into it, and pour into the well of the flour. Gradually mix with your fingers, drawing the flour in to make the dough. Knead until smooth and elastic, adding more flour, if needed. Cover and set in a warm place to double in bulk, about 1 hour.

    To prepare the topping: Heat the oil in a saute pan and add the onions, herbs, salt, and pepper. Cover, and cook, stirring occasionally, until very soft, about 30 minutes.

    Heat the oven to 400 degrees F. When the dough is ready, punch it down and roll it out like pizza dough. Lay on a baking sheet. Top with the onions. Lay on the tomato slices in rows. Arrange a lattice of anchovies, and fill spaces with olives. Grind over pepper. Let sit 15 minutes for the dough to rise up again a bit. Bake until the crust is done, about 30 minutes.

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    5

    Newest Ratings and Reviews

    Read all 4 reviews

    • on September 22, 2012

      Flag

      This is an awesome recipe. And it can be molded to fit a lot of different pizza recipes, particularly if you like thin crusts. I like to roll the dough out on a cookie sheet (this will take a lot of work and will be very thin. Once it's rolled out, pick the dough up, set it aside, and put a liberal amount of olive oil on the pan, and place your dough back on the pan.

      people found this review Helpful.
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    • on March 28, 2012

      Flag

      All I can say is "WOW!!!"

      people found this review Helpful.
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    • on December 10, 2011

      Flag

      I love that recipe and so do all my friends. The texture of the crust is wonderful with the addition of an egg. The caramelized onions make it so muich more than a pizza. I started making a big batch to have ready for more Pissaladieres on short notice. I love Laura's shows, her recipes are easy to follow and always delicious!

      people found this review Helpful.
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